Soak <quantity>3<unit>m</unit></quantity> of pork casing in cold water to remove its impurities

Cut <quantity>1½<unit>kg</unit></quantity> of pork into medium chunks

Spread out the pork on a tray and put in the freezer for 1h to firm

Grind the pork using the largest setting on the meat grinder

Toast <quantity>6<unit>g</unit></quantity> of fennel seeds over medium heat until fragrant

Toast <quantity>6<unit>g</unit></quantity> of black peppercorns over medium heat until fragrant

Grind the fennel seeds into a medium-fine powder

Grind <quantity>6<unit>g</unit></quantity> of black peppercorns into a medium-coarse powder

Season the pork with the spices

Add <quantity>25<unit>g</unit></quantity> of salt and <quantity>90<unit>ml</unit></quantity> of red wine

Mix well to distribute the seasonings

Add <quantity>1<unit>tsp</unit></quantity> of vegetable oil to a frying pan over medium-high heat. Place a small patty of the seasoned pork and cook through. Taste and adjust the seasoning on the rest of the pork if needed

Put the pork in the sausage stuffer cylinder

Connect the cylinder to its base

Add the entire casing around the stuffing tube

Tie a knot at the end of the casing

Wet the work surface and fill the casing, using your hand to compress the stuffing and eliminate the air

Pinch and twist sections of the sausage to create the links

Tie a knot on the open side of the casing

Place the sausage on a rack and refrigerate for 1d to remove some moisture. Do not crowd the rack

Cook each sausage with <quantity>1<unit>tsp</unit></quantity> of vegetable oil and <quantity>1<unit>tbsp</unit></quantity> of butter over medium-high heat until deep brown on all sides. The pork sausage is ready

Enjoy your delicious homemade pork sausage!